Instant Pot Cheddar Bacon Egg Bites
Creamy instant pot cheddar bacon egg bites that taste indulgent but make healthy meal prep easy.
These Instant Pot cheddar bacon egg bites are melt-in-your-mouth delicious—soft, custardy, and loaded with smoky bacon and sharp cheddar. They taste like something you’d grab from a coffee shop drive-thru, but fresher, richer, and without any mystery ingredients.
They’re also a dream for meal prep. One blend, one pour, and the Instant Pot does all the work. Make a batch (or two!) and you’ve got grab-and-go breakfasts ready for the week. Warm, savory, and satisfying—these little bites make mornings feel easy.
Why You’ll Love these Cheddar Bacon Egg Bites
- Easy to make—blend, pour, cook
- Meal prep friendly and freezer-friendly
- Grab-and-go convenience for busy mornings
- Protein-packed and keeps you full longer
- Customizable with endless flavors and mix-ins
- Healthier and fresher than store-bought egg bites
- Creamy, custardy texture without being rubbery
- Budget-friendly compared to Starbucks
Cheddar Bacon Egg Bites made in the Instant Pot
Makes 7 egg bites
Creamy instant pot cheddar bacon egg bites that taste indulgent but make healthy meal prep easy.
Equipment
Ingredients
- 4 eggs
- ½ cup cottage cheese
- non stick spray, I use avocado oil spray
- ½ cup sharp cheddar, shredded
- 3 slices bacon, cooked crisp and crumbled
- ¼ tsp salt
- ¼ tsp paprika
Instructions
- Pour 1 cup of water into the bottom of the Instant Pot and place the metal trivet inside. Lightly grease a 7-cavity silicone egg bite mold (I use avocado oil spray).
- In a blender, combine the eggs, cottage cheese, salt, pepper, and any optional seasonings. Blend until smooth and lightly frothy.
- Add a small pinch of shredded cheddar to the bottom of each cup to help anchor the mix-ins. Pour the blended egg mixture into each mold on top of the cheese, filling them about 90% full.
- Sprinkle the remaining cheddar and the crumbled bacon evenly over the top of each cup. Cover the mold tightly with foil.
- Lower the covered mold onto the trivet. Seal the lid and set the Instant Pot to Pressure Cook → Low Pressure → 8 minutes.
- Let the Instant Pot naturally release pressure for 10 minutes, then quick-release any remaining steam. Carefully lift out the mold and let the bites rest for 5 minutes before removing so they can firm up and release cleanly.
Notes
The Instant Pot takes 3–5 minutes to come up to pressure before the 8-minute cook time begins. This is normal and doesn’t require any extra steps.
Storage & Reheat
- Store the egg bites in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze them individually and keep in a freezer bag for up to 2 months.
- Reheat refrigerated bites in the microwave for 30–45 seconds, or longer if needed.
- If frozen, thaw overnight in the fridge or microwave gently on 50% power until warmed through.
Nutrition per Serving
Calories: 123kcalCarbohydrates: 1gProtein: 8gFat: 10gFiber: 0.02g
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
Tried this recipe?Let us know how it was!
